Zucchini Spaghetti
Italian food is my all time favorite food. I love pizza, pasta, cheese and wine. And if the ab- and bumfairy would allow it, I'd stuff myself 7 days a week with delicious smelling, greasy, cheesy pasta and pizza! But unfortunately the fit fairies are not as forgiving as you might wish!
Luckily I found a recipe that satisfies my craving for pasta and pleases the fit fairies as well! It's called: zucchini spaghetti! I wouldn't believe it at first, but to me these vegetable spaghetti strings have the same sensation as regular pasta!
All you need to make the perfect vegetable spaghetti, is a spiral cutter. I bought mine at Kookpunt in Rotterdam. It works like a pencil sharpener, but for veggies. Super easy! You can also use a Julienne peeler if you want.
This is what you need to make a delicious zucchini spaghetti:
4 servings
- 5 Zucchinis
- Carrots (optional)
- Approx. 4 table spoons pesto
- 2 handfuls of pine nuts
- 2 cans borlotti beans
- Box of cherry tomatoes (cut in half)
- 2 red onions
- Garlic, pepper, salt
How to:
- Sharpe all the zucchini until there`s nothing left to sharpen. It's impossible to sharpen the whole thing, so you'll have a little left of the veggie. If you choose to add carrots, sharpen these too. You might think this is way too much for 4 people, but the strings will shrink when you fry them later.
- Fry the pine nuts (without oil) until they are golden brown
- Cut the onion into small pieces and fry together with the minced garlic. Add the borlotti beans after 3 minutes.
- Heat a wok, add some olive- or coconut oil and fry the veggies strings for 3 minutes. No longer, because the vegetables release fluids and it will make your pasta watery.
- Add the borlotti beans mixture to the spaghetti and stir. Finally add pesto, pine nuts and cherry tomatoes.
- Serve with parmesan cheese and some fresh basil.
I am really curious what my fellow pasta junkies think about this healthier version!
